Cook the rice.
In an InstantPot place 2 cups dry rice and 2.5 cups of water in the pot. Add 1 tsp of kosher salt. Place lid on the InstantPot and cook on high pressure for 6 minutes with natural release.
Meanwhile, rinse and dry chicken.
Sprinkle 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp oregano, 1/2 tsp garlic powder and 1/2 tsp onion powder on the chicken.
Zest the lime, place zest on chicken breast. Juice the lime and mix the juice with 1 tbs olive oil into the spices and massage the chicken. Tuck the bay leaf under the chicken.
Allow to marinate at least 15 minutes and up to overnight. The longer the stronger the flavors will be.
Heat 2 tbs of olive oil in a cast iron pan. Sear the chicken skin side down. Flip the breast and bake in the cast iron pan for another 20-25 minutes or until the chicken registers 165º on an instant read thermometer.
Set the chicken aside.
Heat the last 2 tbs of olive oil in the same cast iron pan. Cook garlic for 30 seconds. Add the onion and cook for an additional 1-2 minutes. Add the bell peppers and cook another 2-3 minutes or until the bell peppers are cooked to your desired doneness.
Slice the chicken breast.
Assemble the bowls, divide the rice between 4 bowls.
Divide sliced chicken breast, sautéed onions and peppers, grated cheese, sour cream, shredded lettuce, fresh pico de gallo and crunchy tortilla strips among the bowls.
Serve immediately with warm tortillas.